Lunchbox Treat: Banana Wheat Germ Muffins

*Adapted from Weelicious* My kids love banana bread but it’s got tons of butter and sugar. This recipe has a huge amount of wheat germ, which has more nutrients per ounce than any other grain or vegetable. It has a high concentration of complex carbohydrates and protein, which makes it ideal for breakfast or a snack. These are light and sweet and freeze well for adding into lunchboxes later on. The key is using super ripe bananas, just like you would for your favorite banana bread recipe!

Ingredients

  • 1 cup all purpose flour
  • 1 cup wheat germ
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 3 medium very ripe bananas
  • ½ cup honey
  • 3 tablespoons vegetable oil
  • 1 tablespoon vanilla
  • 1 large egg
  • A handful of mini chocolate chips

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Step 1

Preheat the oven to 350 degrees. Smash the bananas with a potato masher.

Step 2

Combine flour, wheat germ, baking powder, baking soda, and salt in a bowl.

Step 3

In a standing mixer combine the mashed bananas, honey, oil, vanilla, and egg. Beat until combined.

Step 4

Gently mix in the dry ingredients in 3 stages until just combined. Fold in mini chocolate chips. Do not over-mix.

Step 5

Grease or line muffin cups or mini loaf pans and fill 2/3 full with the mixture. Bake 13 minutes for mini muffin cups, 20 for regular muffin cups, or 25 for mini loaf pans or until a toothpick comes out clean.

Step 6

Cool and serve. Don’t forget to lick your fingers!